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Southwestern Pulled Pork

 Southwestern Pulled Pork
The best way to describe this tender pork recipe is "yummy!" Bottled barbecue sauce, canned green chilies and a few other kitchen staples make preparation fast and easy. We like to wrap the seasoned pork in flour tortillas. -Jill Hartung Colorado Springs, Colorado
8 ServingsPrep: 10 min. Cook: 8 hours


  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 cup barbecue sauce
  • 1 large sweet onion, thinly sliced
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 boneless pork loin roast (2 to 2-1/2 pounds)
  • Flour tortillas
  • Sour cream, shredded lettuce and chopped tomatoes, optional


  • In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue
  • sauce, onion, chili powder, cumin and oregano. Cut pork in half;
  • place on top of tomato sauce mixture. Cover and cook on low for 8-9
  • hours or until meat is tender.
  • Remove pork. When cool enough to handle, shred meat using two forks.
  • Return to slow cooker and heat through. Spread on tortillas; top
  • with sour cream, lettuce and tomatoes if desired; roll up. Yield:
  • 6-8 servings.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.